Acceptability of the flavor of soybean milk ioghurt added of cow's milk in several flavors

Authors

  • G. de Souza Instituto de Tecnologia de Alimentos
  • A.J. de Oliveira Universidade de São Paulo; Departamento de Tecnologia Rural da E.S.A. Luiz de Queiroz
  • I. Shirose Instituto de Tecnologia de Alimentos

DOI:

https://doi.org/10.1590/S0071-12761988000100030

Keywords:

Fruit ioghurt, soybean milk

Abstract

A study was made of the acceptability of the flavor of soybean milk ioghurt, to which 15% of cow's milk in several flavors was added. All the ten experimented flavors gane the product aceptable flavors, at the "liked regularly" acceptability degree of the hedonic scale.

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Published

1988-01-01

Issue

Vol. 45 (1988)

Section

Articles

How to Cite

Souza, G. de, Oliveira, A. de, & Shirose, I. (1988). Acceptability of the flavor of soybean milk ioghurt added of cow’s milk in several flavors . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 45, 463-478. https://doi.org/10.1590/S0071-12761988000100030